{image source}So Laura had suggested making more of a shepherds pie instead... Which reminded me of a lovely recipe that I learned at The Cookery School a number of years ago now when I took one of their classes. It's really easy to make & tastes great...
Ingredients (serves 4)
450 g mushrooms, roughly chopped2 chicken breast fillets, chopped into cubes1 medium onion, diced1 spring onion, sliced112 mL cream4 tomatoes, deseeded and choppedA squeeze of easy garlic (I'm lazy!)A knob of butterA sprig of tarragon, chopped1 teaspoon of Bisto/vegetable stockMashed potato to serve (have you tried using a potato ricer for smooth mash?)
Method
Melt the butter in a pan. Sweat the onion and garlic. Add the mushrooms and sweat for another 4 minutes. Add the chicken, stock powder and cream. Cook for another 4 minutes or until the chicken pieces are cooked through. Add the tomatoes and spring onion.
To serve, put the mushroom and chicken mix at the bottom of a bowl. Add mashed potato on top. Brown in the oven or under a grill.
